Aura Bell Peppers
Inventory, 5 lbs : 0
Aura sweet peppers are small to medium in size, averaging 10-12 centimeters length and five centimeters in diameter, and are elongated and cylindrical in length with slight tapering towards the non-stem end. The smooth, crisp, and thick flesh ranges in color from green, yellow, to golden yellow, depending on maturity, and each pepper has 2-3 shallow lobes with a thin, green stem. Inside the pepper, there is a hollow cavity that contains many small, edible, round, cream-colored seeds. Aura sweet peppers are crunchy and juicy with a sweet and fruity flavor.
Aura sweet peppers are available in late summer through early fall.
Aura sweet peppers, botanically classified as Capsicum annuum, are an annual, sweet variety that are members of the Solanaceae family. Often mistaken for a lipstick cultivar, the golden-hued peppers are sometimes found under the name golden lipstick and are often paired with lipstick peppers in commercial variety packs. Aura sweet peppers are favored by home cooks and chefs for their unique shape, small size, and sweet taste, and are used in a variety of both fresh and cooked culinary applications.
Aura sweet peppers are an excellent source of vitamin A, vitamin C, and carotenoids, which is the plant pigment responsible for the orange hue of the fruit. Carotenoids also provide antioxidant and anti-inflammatory benefits.
Aura sweet peppers are best suited for both raw and cooked applications such as frying and roasting. Their sweet flavor is ideal for fresh green salads, salsa, snacking, and for pairing with onions or other nightshade vegetables for a sauté. They can also be sliced for sandwiches, crudité plates, nachos, baked on tarts, used as a pizza topping, wrapped in prosciutto as an appetizer, or stuffed with quinoa, cheeses, or meats. In addition to stuffing and roasting, Aura sweet peppers can be made into a pepperonata by being sliced into long, thin strips, sautéed with olive oil, mixed with balsamic vinegar and oregano, and served over grilled garlic bread. They are also popularly pickled or preserved in olive oil for extended use. Aura sweet peppers pair well with meats such as turkey, poultry, sausage, and beef, jalapenos, tomatoes, onions, garlic, mango, oregano, basil, cilantro, black beans, quinoa, couscous, and rice. Sweet peppers will keep up to one week when wrapped in plastic and stored in the refrigerator. Cooked peppers can be frozen for up to two months.
In 2015, the National Garden Bureau in the United States declared it “The Year of the Sweet Pepper.” The decision was made based on the ease and reliability of growing sweet peppers in many different regions, as well as the fact that sweet peppers can be grown in pots or in the ground, mature early, and are an attractive addition to any garden. In Les Landes, France, a version of piperade is a local specialty dish that incorporates freshly sliced Aura peppers, carmen sweet peppers, capperino peppers, bay leaves, thyme, garlic, white onion, and tomatoes. This dish celebrates the local ingredients available to that region and can be served both hot and cold.
Capsicum annuum peppers are native to Central America, specifically Mexico, and were spread across the world through Portuguese explorers and traders. Aura peppers were developed by Janika Eckert, a plant breeder from Johnny’s Selected Seeds in 2014. A relatively new hybrid variety, Aura sweet peppers are grown primarily by home gardeners and small farms and can be found at farmers markets and specialty grocers in the United States.
Recipes that include Aura Bell Peppers. One is easiest, three is harder.